Oven-cooked beef stew
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Beef stew meat |
| Salt; pepper, all-purpose flour | ||
| 3 | tablespoons | Shortening |
| 2 | mediums | Onions; chopped |
| 1¾ | cup | Water |
| 1 | can | (10.5-oz) condensed tomato soup |
| 1 | small | Bay leaf |
| 2 | Whole cloves | |
| 1 | Stalk celery; sliced | |
| 4 | Carrots; sliced | |
| 1 | cup | Canned peas |
| 3 | mediums | Potatoes; cut into eighths |
| Salt and pepper | ||
Directions
Cut meat into 1-inch cubes; sprinkle with salt and pepper, and dredge with flour. Melt shortening in skillet and brown meat thoroughly. Transfer meat to a 2-quart casserole. Lightly brown chopped onions in the hot shortening; add to meat. Heat water with tomato soup and pour over meat. Add seasonings and sliced celery. Cover and bake at 325ø for 1-½ hours, or until meat is nearly tender. Add sliced carrots, peas, and potatoes cut in eighths; sprinkle with salt and pepper, and mix in with beef and gravy. Cover and continue baking for 45 minutes. Yield: 4 to 6 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .